Hatsukokoro Nakagawa Silver #3 Sujihiki 270mm – Prisma Handle

From the maker

Overview

The Hatsukokoro Satoshi Nakagawa Silver #3 Sujihiki 270mm pairs one of Sakai’s most respected Ginsan smiths with the refined sharpening work of Morihiro Hamono. Its long, narrow profile is built for clean, continuous slicing through boneless roasts, brisket, poultry, fish and sashimi-style portions with less sawing and less moisture loss.

Satoshi Nakagawa forged the blade from Silver #3 stainless steel, also known as Ginsan or Ginsanko, with stainless cladding in san-mai construction. The result combines a fine, responsive edge with the practical corrosion resistance many cooks want in a dedicated slicer. A polished migaki finish and precise wide-bevel grind showcase the traditional Sakai division of labor between blacksmith and sharpener.

One-of-One Prisma Handle

This knife is fitted with a unique Prisma custom wa handle combining warm natural wood figure with translucent red and rose-toned resin. The color placement and grain pattern are one of a kind.

Exact knife photographed: the knife shown in all product images is the exact knife you will receive. This is a what-you-see-is-what-you-get listing with only one available.

Cutting Performance

The 270mm sujihiki gives you the reach to portion large proteins in a single draw. Its slim blade, fine tip and thin edge geometry reduce drag and help produce smooth presentation slices. It is designed for boneless meat and fish—not bones, frozen food, hard pits, prying or twisting cuts.

Common Questions

Q: What is a sujihiki knife used for?

A: A sujihiki is a double-bevel Japanese slicing knife made for long draw cuts through boneless meat and fish. The 270mm length is particularly useful for brisket, roasts, smoked meats and large fish portions.

Q: Is Silver #3 the same as Ginsan?

A: Yes. Silver #3, Ginsan and Ginsanko refer to the same fine-grained Japanese stainless steel. It offers strong corrosion resistance while sharpening more like a traditional carbon steel than many other stainless alloys.

Q: Was this knife sharpened by Morihiro?

A: The blade was sharpened and finished by Morihiro Hamono, the renowned Sakai sharpening workshop associated with Morihiro’s exacting wide-bevel tradition.

Q: How should I care for this knife?

A: Hand wash and dry it immediately, use it only on a knife-friendly surface such as a Hasegawa Pro cutting board, and never place it in a dishwasher. Light maintenance on the Tokushu Knife Premium XL Buffalo Leather Strop can extend time between sharpenings. Tokushu Knife also offers a professional knife sharpening service.